At Geitmyra, we are happy that winter is coming. Then home-grown kale with sustainable white fish and mussels is on the menu. It's one of the best things we make here at this time of year. In this recipe we use pollock, but you can also use cod or other white fish. If you want to make a diary-free version, replace the cream with coconut milk.
Ingredients
- 600 g pollock fillet
- 200 g mussels
- 2 x kale
- ¼ x leeks
- ½ x broccoli
- 1 tbsp neutral oil
- 1 clove garlic
- 1 dl cold water
- 2 dl heavy cream
- 1 tbsp tarragon
- ¼ x lemon
- 1 pinch salt
- 1 pinch black pepper
Method
- Clean and divide the fish into suitable pieces.
- Check, clean and rinse the mussels and set the fish and mussels aside.
- Rinse the kale well, remove the thick stem and cut the leaves into strips.
- Split the leek lengthwise and rinse well, cut into thin slices.
- Cut the broccoli into small florets.
- Peel and chop the garlic.
- Put the frying pan on a fairly high heat. Put in oil. Feel with the palm of your hand over the frying pan that it starts to get hot.
- Add the kale, leek and garlic and saute it. Add the water so the kale collapses.
- When the water has evaporated, add the cream (or coconut milk) and add in the broccoli, let it simmer for about 5 minutes while you stir.
- Add lemon juice, tarragon and season with salt and pepper.
- Place the pieces of fish and mussels in the stew, leave on medium heat under lid for 6-10 minutes.
- Check the mussels - when they have opened and the fish flakes, the food is ready.
- Serve with potatoes or oven-baked root vegetables.
